Fudgy One Bowl Brownies (Better Than Box Mix)

These Fudgy one bowl brownies have that soft, ultra-fudgy boxed brownie mix texture with chewy edges, shiny tops, moist crumbs, and rich chocolate flavor—but made completely from scratch with simple pantry ingredients. Better than box mix brownies!

 

Why These Work

• Less flour keeps them dense and fudgy
• Melted chocolate creates a richer texture
• Extra egg yolk adds softness
• Oil + butter gives the best texture and flavor
• Slightly underbaking keeps them gooey for days

Ingredients

2 cups granulated sugar

¾ cup neutral oil

¼ cup unsalted butter, melted

4 large eggs

1 large egg yolk

1 teaspoon vanilla extract

4 ounces semi-sweet chocolate, melted – ghirardelli are the best!

¾ cup unsweetened cocoa powder
(Dutch-process cocoa recommended for a deeper flavor)

1 cup + 2 tablespoons all-purpose flour
(or use a gluten-free 1:1 baking flour)

¾ teaspoon salt

1 cup chocolate chips

Instructions

Step 1 — Prep the Pan

Preheat oven to 350°F.
Line a 9×13 metal baking dish with parchment paper or lightly grease it.

Step 2 — Whisk the Wet Ingredients

In a large bowl, whisk together:

• sugar
• eggs
• egg yolk

Whisk for about 1–2 minutes until smooth and slightly lighter in color. This helps create that shiny crackly brownie top.

Whisk in:

• oil
• melted butter
• vanilla
• melted chocolate (I put in microwave at 30 second intervals)
• honey or corn syrup (if using)

Step 3 — Add the Dry Ingredients

Add:

• cocoa powder
• flour
• salt

Gently stir the chocolate mixture until almost combined.

Fold in the chocolate chips.

Do not overmix — overmixing can make brownies cakey instead of fudgy.

Step 4 — Bake

Spread brownie batter evenly into the prepared pan with a spatula.

Bake for 30–36 minutes, or until the edges are set and the center still looks slightly soft.

A toothpick inserted in the center should still have a fudgy texture.

Step 5 — Cool Before Slicing

Let brownies cool to room temperature completely before slicing for the fudgiest texture.

For extra clean cuts, chill the brownies for 30 minutes before cutting.Instructions

Store in airtight container for 3-days

Gluten-Free Tips

• Use a good quality 1:1 gluten-free baking flour with xanthan gum.
• Let the batter rest 10–15 minutes before baking so the flour hydrates properly.
• Gluten-free brownies are even better the next day after the texture sets.

Tips for Extra Fudgy Brownies

• Do not overbake.
• Use a metal pan instead of glass for softer centers.
• Cook on the middle oven rack.
• Slightly warm brownies taste even fudgier.
• Store tightly covered so the tops stay soft instead of drying out.